Whole young turkey. Eight to ten pounds, enough for eight to ten with sides. Butter, herbs and stuffing. Slow roasted. Accompanied with House Gravy and Cranberry Sauce.
Turkey can be tricky to roast well. Perfection is a fine line that lies between rawness and dryness. We have been busy testing and tasting turkey after turkey for the past month to make sure we have it just right. We like to brine, stuff and truss our turkeys to help achieve a more even cook. The result is juicy tender white meat and sweet flavoursome dark meat. This really speaks to who we are as Sunday Catering, taking the time to source the right ingredients and doing the testing in the kitchen to find the best way to cook it just right. Simply great ingredients cooked right.